Aubergines salad

Brought by Arabs to Europe, eggplant is to us, one of the most important vegetables of late summer and a ubiquitous star of "jar-time" in Autumn: frozen chopped eggplant, salted eggplant in jars, eggplant salad and vegetable stew( 'zacusca' ), eggplant stuffed in juice tomato or oil, so on.If one of us would measure (as someone do from time to time, that you'll be stoned what it could cross through their mind) and put the eggplant length head to tail, which are cooked from August to November in Romania, you would be shaken by the interstellar dimensions of the result.If someone turns movement(of wooden spoons from the overweighted bowls by eggplants) into electricity we've never imported oil.Shockingly tasty, the eggplant salad is an-almost- daily appetizer of a non-existent Romanian season: summer-autumn.

1 kg eggplants (riped, well colored, firm, long)1 glass olive oil1 big red onion1 tbs apple vinegarsalt, peper (on your own taste and health)tomatoes for designPlace the eggplant on an open fire, turn'em on all sides, until they soften.Clean immediately burned shells, salt the pulp and put it to drain, at least for 1 hour.Chop the onion and quickly wash it in a stream of cold water (to leave the oxidized bitterness ); drain it very well.Mix onion with vinegar.Chop the eggplant pulp, then rub this paste with oil, little by little, until it thickens and foamy.Add onion and vinegar sauce (pepper, if you wish). Garnish with tomato slices.Some tips: you can add 1-2 tbs of sour cream and 3-5 crushed garlic; I also used to add some grounded coriander and cumin.I eat this salad with mamaliga( a Romanian polenta).